Hawthorne 647.930.9517 open for lunch mon to fri https://www.facebook.com/pages/Hawthorne-Food-and-Drink
The room is casual, elegant and airy: the wood accents and shelf of pickled vegetables, oversized windows and bubbly servers. Having just opened a week prior, Hawthorne still has a few kinks to work out; however, Chef Eric Wood’s locally sourced seasonal menu shows promise. Today I’m dining alone and can only eat so much but the menu has so many tasty looking items I’m already planning a trip back.
To start a bucket of quail wows right from the start. The first bite tastes of subtle honey, which leads into a long finish of Z’athar herbs – dripping with tender meat juices – covered by crisp, perfectly seasoned skin. Next onion fondue is a standout; slow cooked in cream, topped with grainy mustard and shaved Thunder Oak Gouda.
Finishing with Peking duck pho is different and interesting. The dish focuses on salty duck breast with al dente noodles cooked and seasoned perfectly is accented with spiced pumpkin adding depth to the dish. The only letdown is the freshly cut Kennebec fries, lightly dusted with dill, malt vinegar and salt is undercooked and served with a sugary house made ketchup that’s in major need of tweaking.
Having just open I realize things still need to iron out. With that said the resto has a great vibe, beautiful bar and prices on the lower end of the scale – most dishes under $15. I’m definitely coming back again when they open for dinner in the New Year.